Berry Toast Treat (Print Version)
# Ingredients:
→ Essentials
01 -
Cubes of dry French bread filling about three-fourths of a 9x13 pan (try sourdough, challah, croissants, or whole wheat instead)
02 -
8 extra-large eggs
03 -
2 cups of 2% milk (swap with almond or oat milk if avoiding dairy)
04 -
2 teaspoons of vanilla flavoring
05 -
1 teaspoon of ground cinnamon
06 -
1/4 cup of soft brown sugar
07 -
1 cup of fresh strawberry slices (can use raspberries or blackberries too)
08 -
1 cup of blueberries, fresh
09 -
Optional: powdered sugar to sprinkle on top
10 -
Real maple syrup for topping before eating
# Instructions:
01 -
Grease a 9x13-inch pan with butter or oil. Place the cubed bread inside, filling three-fourths of the dish, and spread them out evenly.
02 -
Whisk the eggs, milk, vanilla, cinnamon, and sugar in a big bowl until smooth and fully blended.
03 -
Evenly pour the egg mixture over the bread cubes in the pan. Scatter blueberries, strawberries, or any berries you like on top.
04 -
Seal the pan with plastic wrap and chill it in the fridge for 4 hours or overnight to let the bread absorb the mixture.
05 -
Set your oven to 350°F (175°C). Take the casserole out of the fridge and bake for 35-50 minutes. Start checking at 35 minutes; it should have crispy edges and a firm middle that's not dry.
06 -
Dust the finished dish with powdered sugar if you want, then drizzle it with maple syrup before digging in. Bacon or other breakfast favorites go great on the side.
# Notes:
01 -
Use stale or day-old bread for the best soak-up of liquid.
02 -
Oven times can change depending on the bread dryness, oven type, or how much liquid was absorbed. Adjust as needed.